Ingredients:
- 500g potatoes
- 1 lapsung soushong teabag
- Knob of butter
- Splash of milk
- 2 duck breasts
- ½ a chicken stock cube
- Sprig of rosemary
- Sprig of thyme
- Clove of garlic
- Tbsp of blackcurrant jam
- Tsp of cornflour
- Fresh green beans
How do I cook it?
- Preheat an oven to 200°C.
- Peel the potatoes and cut into golf-ball sized pieces.
- Throw them into a saucepan, cover with salted water and the teabag.
- Bring to the boil and simmer for 20 minutes.
- Trim any sinew and excess fat from the duck breasts, score the skin with a sharp knife and season well.
- Sear the duck in a very hot pan, skin side down for a minute.
- Turn the breast over and immediately transfer the pan to the oven and cook for 8-10 minutes until the breasts are firm with a slight bounce.
- Put a pan of salted water on to boil for the veg.
- Heat 250ml of water in a small pan and crumble in the stock cube.
- Peel the garlic and add it whole to the stock with herbs and jam.
- Mix the cornflour with a dash of water to form a smooth paste and stir into the stock to thicken it to a sauce.
- Allow the duck breast to rest for a couple of minutes once removed from the oven.
- Simmer the green beans for about 3 minutes until just cooked but still with a bite to them, then drain.
- Drain the potatoes when cooked, remove the teabag and mash with the butter and milk.
- Slice the duck breast into 3 or 4 pieces and arrange on the neat dollop of the mash.
- Drizzle with the sauce and finish with the fresh steaming veg.
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